What kind of apples do they put in a goose? Goose with apples baked in the oven

Traditionally, goose with apples is cooked in the oven for the New Year - this holiday is more respected in our country than Christmas. But the “bird” also ends up on the Christmas table. However, don’t be upset if you forgot to serve it on these holidays. After all, there are also family ones - birthdays, housewarmings, wedding anniversaries. And no one has the right to forbid you to please your family with this dish. And so that you have plenty to choose from, we offer you a wide variety of recipes for cooking goose with apples. Let this significant date for you be marked by a delicious celebratory dish.

How can you insure yourself?

All recipes advise buying young birds. However, city dwellers are not very good at determining the age of a goose. Focusing only on weight is not very reliable: maybe your specimen did not eat too many calories. Therefore, if you are not sure of the final result, you can take preventive measures, that is, pickle your prey. Here are some of the most successful options:

1. Simple, but not for everyone: coat the carcass with mayonnaise, wrap it in a bag and let it sit overnight.
2. Guarantees a very beautiful crust and softness of the bird. Mix two tablespoons of mustard, one of honey and three of soy sauce. Further actions are the same.
3. A very softening marinade: sour cream (three spoons), mustard (two), mayonnaise (also two) and garlic - as much as you like.
4. Exquisite marinade. The scalded lemon is cut into thin slices, the carcass, grated with salt and pepper, is covered with them on all sides (and don’t forget to place it inside) and poured with dry white wine. Not the cheapest way, since the goose is a large bird, and a whole bottle of wine will go. But the taste will be simply indescribable.

Whichever of the proposed marinades you choose, you can be sure: the goose with apples in the oven will turn out extremely soft and juicy.

Just with apples

First, let's figure out how to prepare a “regular” goose with apples - the recipe can be considered basic and subsequently supplemented at your discretion. First of all, it is advisable to buy fresh poultry. Chilled will also work, but frozen is best avoided. After gutting (if necessary), washing and drying, the carcass is rubbed with salt and spices, of which marjoram and black pepper are especially good. It is advisable to leave the goose in the refrigerator overnight so that it is salted and imbued with aromas.

For the “goose with apples in the oven” dish, the fruits are sour; the best choice would be Antonovka. The apples are washed, peeled, the core is removed, and the fruit is divided into quarters. Most of them are placed inside the carcass, the incision is then sutured or pinned, and the legs are tightly tied. To prevent them from dripping, the tips of the paws can be wrapped in foil or greased with vegetable oil. Place a shallow container of water on the bottom of the preheated oven, and place a baking sheet above.

The goose with apples will spend the first quarter of an hour in the oven at a temperature of 250 degrees, then it decreases to 220, and the last 45 minutes - even to 180. The total time the bird spends in the oven depends on its size: a large carcass will need three hours. Periodically, the goose must be watered with the juice that flows out, and half an hour before the time of removal, it is surrounded by the remaining apples.

Goose with apples and tangerines

Having mastered the basic techniques, you can supplement the composition and get a completely new taste. Baked goose with apples mixed with tangerines turns out to be very interesting. For a not too large carcass (about three kilos) of both types of fruit you will need three pieces. The taste sensations will become even more interesting if you rub the bird with a mixture of salt, different types of pepper and crushed garlic. To make the composition “take” better, add a couple of tablespoons of vegetable oil to it. The goose is rubbed inside and over the skin, large slices of apples and tangerine slices are placed inside (oranges are also suitable), the bird is wrapped in foil and rests in it for two hours. If the carcass is heavy - then all six. In foil, the goose with apples bakes faster in the oven - about two hours, but then you still need to give it half an hour to acquire a “tan” after unrolling the foil. At this time, you will need to water it with its own juice.

Goose from Yulia Vysotskaya

I must say, a rather unusual recipe. Baked goose with apples is a seemingly traditional dish, but it is prepared in a non-standard way. The goose, washed, dried and repeatedly pricked on the skin with a fork, is rubbed with salt crushed in a coffee grinder and placed in a hot oven. After 20 minutes, excess fat is drained from it, the carcass is turned over and put back for another hour, at a temperature reduced from 220 to 180 degrees. Two kilos of uncut potatoes are laid out with the bird - and back into the oven for another third of an hour. Then the tubers are poured with goose fat, the carcass is covered with foil - and again in the oven for the same time.

During this time, the sauce is made: six peeled chopped apples and half a lemon slices are stewed with a spoon of sugar and two of water. After half an hour, puree the contents of the bowl using a blender. Three onion rings are fried in olive oil. A quarter liter of sherry, two spoons of red currant jam, three quarters of a liter of hot water are poured into it and a teaspoon of mustard powder is poured in. After a quarter of an hour, add a teaspoon of grain mustard and red pepper. The sauce is poured into goose juice, simmered in the oven for about 10 minutes, after which it is served with the bird, and apple-lemon puree serves as a garnish.

Goose with apples and buckwheat

Often this bird is baked in such a way that it turns out to be a dish with a side dish. One of the most popular ways is to cook goose with apples and buckwheat porridge - it absorbs excess fat and ends up very crumbly. The carcass itself, as in previous cases, is rubbed with spices and salt and aged for some time. And the filling is done like this: a large onion is coarsely chopped and fried until golden. A glass with a heap of buckwheat is poured into it; stirring all the time, fry the grains with onions for about five minutes. Buckwheat prepared in this way, mixed with slices of two apples, is pushed into the belly, it is tightly secured, and the goose is placed in the oven, where a bowl of water is already placed below. Periodically, it is again watered with juice.

Goose with rice and apples

“Asian grains” are also ideal for eliminating excess fat. The bird is baked in the usual way, and the filling is again prepared in an unusual way. For this, in a dry frying pan, simmer a heaping tablespoon of sugar until light brown, add vegetable oil - two tablespoons - and add two chopped apples. A glass of rice is boiled in a saucepan, apple-sugar frying is laid out in it and a teaspoon of paprika is poured in. The filling is compacted into the bird, the cut is secured, the stuffed goose with apples is coated with mayonnaise on top and placed in the oven. How the crust is formed - the carcass is covered with foil and left in the oven for an hour.

Goose with potatoes and apples

First, four potatoes, cut fairly large, are boiled. When they have cooled, mix with large slices of two apples, a finely chopped onion and three chopped cloves of garlic. The result will be a very harmonious “accompaniment” to a dish called “goose with apples.” The recipe advises flavoring the filling with sage (approximately 10 leaves), thyme (10 sprigs), two tablespoons of honey and pepper - as much as you like. The carcass, rubbed with sea salt, is tightly stuffed with this mixture, pierced in a couple of places to allow excess juice to drain, and baked in the oven for about three hours (if the goose is large, about four kilos).

Goose with apples and dried fruits

Of course, we don’t mean dried apples and pears. Baked goose with apples turns out to be very aromatic, juicy and low-fat if you add dried apricots and prunes to the fruit. The bird is prepared as in most recipes: rubbed with a mixture of seasonings and salt and left for a couple of hours to soak. During this time, prunes and dried apricots are soaked in cold water (not a full glass). If there are seeds in the plums, they are removed. Dried fruits are cut coarsely - in half, if the berries are not too large. Three green sour apples are coarsely crumbled and mixed with dried fruits; “minced meat” is put into the carcass and fixed in it. The feet are tied again and the goose is baked. Don't forget to water it with juice! After two and a half hours, the carcass is covered with slices of three more apples. An additional flavor note will be added by quartered sweet peppers placed along with them. And after another thirty minutes, the wonderful dish can be brought to the table.

Goose with apples in his sleeve

In the oven - this is traditional. However, cooking has made many confident steps forward since ancient times and has been enriched with additional devices and improvements that should not be ignored. For example, a goose with apples in its sleeve often turns out much more tender than one cooked in the oven. Its preparation is also somewhat different from the classical one: in several places of the carcass, already rubbed with salt and pepper, cuts are made into which carrot sticks, onion slices and garlic cloves are inserted. Then the bird is doused with lemon juice (again, both inside and outside), the container with it is covered and placed in a cool place for four hours. About five apples are placed in slices into the belly, sprinkled with laurel leaves for flavor, and the finished goose is hidden in the sleeve. In an hour and a half it is ready! All that remains is to open the sleeve and keep the bird in the oven for about 15 minutes until it gets a crust.

Every person tries to adhere to the traditions that they inherited from their grandparents. Culinary masterpieces occupy an important place in this matter, especially goose baked in the oven, which was prepared on major holidays. It is interesting that this particular bird was the favorite prey of ancient hunters. And when the goose was tamed, it became an indispensable dish on the holiday table. Despite the heavy bones and thick layers of fat, the dish has a unique taste. There are many different options for how to prepare a goose baked in the oven for the holiday table. Let's look at some of them that have the widest application.

Traditional way of preparing poultry

Some people think that it is very difficult to bake a whole goose in the oven, because in ancient times it was cooked in a special oven. However, enterprising chefs have refuted this misconception. Following useful tips and good tradition, an excellent goose baked in the oven can appear on the holiday table. For the dish you will need:

• carcass of a large goose;
• garlic;
• pepper;
• Bay leaf;
• dried sage;
• salt.

At the very beginning, thoroughly wash the meat. You can do this under running water or in a bowl, changing the liquid several times.
Then salt is mixed with seasonings to generously rub the carcass inside and out.

To ensure that the meat is well saturated with spices, it is left for at least 4 hours. For best effect throughout the night. As a result, the goose will have a crispy crust.

Each clove of garlic is cut in half, and the lemon is cut into rings. Then cuts are made throughout the carcass, where pieces of garlic and lemon are placed. A bay leaf, a sprig of sage and the rest of a lemon are placed in the belly. To prevent the carcass from losing its shape, a glass bottle is placed inside, after which the abdomen is sutured. This classic recipe with a photo of a goose baked in the oven is used even by young cooks to surprise their parents.

The baking container is generously greased. Place the bird on it, back up, and place it in a cold oven. Then set the temperature to at least 220 degrees and bake for a maximum of 3 hours. When the carcass is cooked, it is left in the oven for about 15 minutes. The goose is served with mashed potatoes and pickled cucumbers in the winter, and in warm weather with fresh herbs and salad.

Meat and apples - an inseparable pair of all times

Cooking a goose with apples baked in the oven for an anniversary or a friendly meeting is a truly noble deed. After all, what could be better than delicious food and pleasant communication? For a traditional dish, the following set of components is taken:

• large goose;
• (preferably sweet and sour);
• dried marjoram;
• vegetable fat;
• black pepper powder;
• salt.

This recipe for goose with apples baked in the oven requires the following steps:

1. First of all, wash the poultry meat under the tap. Then wipe with a napkin or a clean kitchen towel.
   
2. The dried carcass is generously rubbed first with salt, and then with pepper and marjoram. To soak it, leave it for 10 or 12 hours. It is placed in the refrigerator or other cold place.
   
3. 60 minutes before the start of baking, the bird is brought into a warm place so that it warms up a little.
4. At this time, the apples are cooked. First, they are washed thoroughly, and then cut into large pieces. Sprinkle with marjoram and place in the belly of the goose. Several slices are placed near the neck.
   
5. The abdominal incision is fastened with metal knitting needles or simply sutured. Next, rub the entire goose with vegetable fat and place it in a baking container.
   
6. Small jacket potatoes are laid out around the bird. After this, the goose is sent to the oven for a full 4 hours.
   
7. At this time, every half hour, the meat is poured with fat, and the potatoes are turned over so that they do not burn. When the goose can be easily pierced with a knife, turn off the oven. After 30 minutes the dish is served to the table.

The goose should be placed in an oven preheated to 200 degrees. After 25 minutes, reduce the heat to approximately 160 degrees, leaving this mode until the very end.

Juicy bird with apples in its sleeve

Some housewives like to treat their friends to goose with apples baked in a sleeve. Each of them has its own cooking secrets, but we will consider the traditional version.
For the meal you need to prepare the following ingredients:

• large poultry carcass;
• juicy apples with a sour taste;
• rosemary (several branches);
• garlic;
• pepper;
• nutmeg;
• paprika;
• coriander;
• basil;
• salt.

The goose baked in the sleeve is prepared in stages, trying to follow the wise instructions.

First of all, wash it thoroughly under the tap. Remove remaining entrails and meat films. If feathers are found on the carcass, it is doused with a burner. The pads are pulled out using tweezers. After this, the goose is wiped with napkins to proceed to the next stage.

The entire set of spices is combined with the required amount of salt. Then rub the mixture into the bird's carcass using hand massage movements, outside and inside the abdomen.

The apples are washed thoroughly and left to dry. Large specimens are cut into pieces, small ones are used whole. Then they stuff the bird's belly and then sew it up with thread. Place a sprig of rosemary on top.

The meat is carefully placed in the baking sleeve and placed in the casserole dish. After this, preheat the oven to 180 degrees and send the bird there for 2 hours.
The finished dish has an excellent sweetish taste, complemented by apple aroma.

After baking the bird, a lot of fat mixed with apple juice remains in the sleeve. It can be used to cook potatoes.

Golden goose baked in silver paper

Cooks began cooking meat using “silver paper” a long time ago. Goose baked in foil has an excellent aroma and unusual taste. To achieve this goal, simple ingredients are required:

• goose carcass;
• apples;
• garlic (small head);
• lemon;
• pepper (ground);
• marjoram;
• vegetable oil;
• salt.

To make a goose in foil baked in the oven soft and juicy, you should perform the following operations:

1. The carcass is thoroughly washed inside and out. All visible fat, remnants of lungs, liver and veins are removed. The bird is then dried using napkins.
   
2. Washed apples are peeled and cored with a knife. Chop into small slices and then sprinkle with lemon juice.
   
3. In a separate container, mix spices, oil and garlic, passed through a press. Then this slurry is rubbed on all sides of the goose, including the inside of the belly, where the apples are placed.
   
4. Use culinary thread or twine to sew up the opening of the carcass. Rub the surface with garlic mixture.
   
   
5. The meat is tightly wrapped in a large sheet of foil in several layers and placed in a cold place for 6 hours.
   
6. When the goose is well soaked, start baking. Preheat the oven to a maximum temperature of approximately 200 degrees. They put the bird there and 2 hours later it is eaten at the festive table.
   

Serve baked goose with mashed potatoes or pasta. Garnish with fresh herbs and drink

Hello everyone who visited my blog! Today we have a divine dish that is associated with the holiday, the New Year and, in many countries, Christmas. You've probably noticed that buying good poultry at the market is a bit expensive. That’s why goose with apples is cooked in the oven on special occasions.

Last year we baked it in the oven. I hope your guests enjoyed this main course. We recently decided on the New Year's table. And they also sorted out a lot. All this is beautiful and tasty, but guests expect hot food. Let's please them with delicious, rosy goose in apples!

Traditionally, this dish was prepared for Christmas. Because the goslings that hatched in the spring have gained fat and good weight by this time. It's that simple. Nowadays, with the development of farming, poultry can be purchased at any time. Let's try to make this gorgeous treat for our loved ones for the holiday table.

This bird is “harmful”, and it is not always possible to cook it well. Use my simple tips and I hope that your meal will be a success! So, remember. Firstly, you should not choose a carcass that is too large. Most likely, this bird is old and the meat may turn out to be tougher than we would like. Secondly, the meat must be marinated. The longer the better, ideally a day or even two. Thirdly, when baking, it is advisable to make punctures along the surface of the carcass so that the fat comes out. Choose a recipe that suits your taste and composition and feel free to prepare a treat!

You can stuff a goose with a great variety of fillings: vegetables, fruits, cereals, mushrooms, liver and much more. We chose the most common, classic filling, apples. Delight your loved ones with this delicious dish!

Goose with apples baked in the oven - a very tasty recipe up your sleeve

The meat according to this cooking option will be soft and tender. Since it will be steamed in the sleeve, in the juice of vegetables and fruits and in its own. This goose will go perfectly with potatoes as a side dish, as well as with rice, buckwheat or.

We will need:

• Goose meat with bone - 700 grams
• Apples -4 pcs. small
• Carrot - 1 large
• Garlic -3-6 cloves, to taste
• Lavrushka - to taste
• Salt and spices - to taste

How to cook:

1. I have a whole goose, but I want to cook it in pieces. That's why I wash it and cut it into large pieces. The size of the portions depends on your preferences; you can make them smaller or larger. There is no need to cut off the fat; it will give the goose softness and richness.

2. Rub the meat with salt and spices and put it in the sleeve. It is very good to use herbs. Surely you have them, if not fresh then dry. Good choices include basil, oregano, curry, marjoram, rosemary, sage or thyme.

3. Peel the carrots and cut them into any shape. I wash the apples and divide them, including the peel, into medium-sized slices. Garlic can be cut into slices. I add the whole thing to the sleeve, distributing it evenly throughout the bag. I also put bay leaves here.

4. I tie the sleeve and put it in a baking dish and leave it to marinate for a couple of hours. I put it in an oven preheated to 180 degrees. Juicy, tender, aromatic goose with apples in the sleeve will be ready in an hour.

However, I do not recommend going far from the oven. It’s better to look and check the brownness of the dish more often. After all, the power of all ovens is different.

How to cook goose with apples and prunes in foil

The crust on the bird according to this recipe is crispy and very tasty. I don’t even mention the amazing aroma from the combination of prunes and apples. All guests will be delighted with this festive dish.

Take a bird that is not very huge and must be young. Since we will bake it whole, stuffed with fruit and wrapped in foil. All parts must be well baked.

We will need:

• Whole medium goose carcass
• Three apples
• Ten prunes, or to taste

For rubbing:

• Three teaspoons each of mustard and honey
• Salt, spices, herbs to taste

Shall we start cooking?

1. My goose, you can remove the wings if you wish, since there is no meat on them, or leave them to make it more beautiful, see for yourself.

Be sure to make small punctures, for example with a knife, across the entire surface of the carcass.

I rub it with salt inside and out. If you wish, you can use spices and herbs to taste.

2. Wash the prunes and apples and cut the latter together with the peel into medium-sized slices. The cores, of course, must be removed. Semerinka or another variety with sourness fits well here.

3. I stuff all these fruits inside the carcass. My gosling is small, three apples were enough. If yours is larger and doesn’t have enough, add more fruit.

4. After the filling is finished, I prick the hole in the belly with a skewer.

Also, you need to tie the paws with a strong thread so that the filling does not fall out.

Look at the photo and everything will be clear how this is done. I immediately prepare a baking tray. I put a sheet or two of foil on it, leaving the edges so that it is enough to wrap the carcass well.

5. Then I mix mustard and honey and coat the entire surface of the goose with this mixture, on all sides. Now I wrap it tightly with the edges of the foil so that there are no holes left. If you have time, it is better to leave the goose marinating in this form for at least two hours, and preferably overnight.

6. After waiting time, we send this package to the already heated oven for an hour and a half. Temperature 180-200 degrees. After half the time, you need to unwrap and pour the resulting broth over the goose. Repeat this procedure every twenty minutes until done. For the last twenty minutes, do not cover the foil and you can bake vegetables for a side dish, such as potatoes and carrots, on a baking sheet.

The baking time for a whole carcass is taken at the rate of one hour per kilogram of bird

7. You can check the readiness by piercing the meat; if the liquid is pink, then you need to bake it until it becomes transparent.

The entire household had already come running to the kitchen at the smell of this delicacy. Serve the dish and receive well-deserved compliments!

Step-by-step recipe for whole goose with apples and soy sauce

When cooked according to this option, the meat turns out to be very spicy, aromatic and very tender. And you will have to marinate the meat in honey-soy sauce for at least 3 hours. But believe me, the result is worth it. Soy sauce and honey will create an extraordinary caramel crust on the goose.

We will need:

• Whole medium-sized goose
• Three green apples
• Spices to taste
• Three tablespoons of soy sauce
• Two tablespoons of honey

Preparation:

1. Wash the meat and dry it with a paper towel. Then I make small punctures with a sharp knife so that the fat comes out. I cut the wings in half, since there are still only bones there and we don’t need them.

There are spices in stores specifically for roasting goose and duck. This is very convenient, just make sure they are natural.

2. In a separate bowl I dilute the filling. To do this, I combine honey, soy sauce and spices. I mix this mixture thoroughly. On a large platter I pour the sauce over the goose both outside and inside. I leave it to marinate for three hours. At intervals of 15-20 minutes, I again coat the entire carcass with sauce.

3. Meanwhile, I will prepare the filling. I wash the apples and cut them into small slices along with the peel, removing only the cores. Take fruits with sourness for the goose, then the meat will turn out very tasty.

4. I start stuffing the carcass. I fill it with apples and pour the remaining sauce inside. Then I seal the hole with toothpicks or a skewer.

To be sure, you can even sew it up with a needle and thick thread.

5. I wrap the bird’s limbs with pieces of foil to prevent them from burning. You can put apples nearby. And I place it in an oven preheated to 180 degrees for an hour and a half.

6. At the end of cooking, pierce the carcass and if clear liquid flows out, you can remove it. The amount of total time depends on weight. Our super fragrant, spicy goose is ready!

Video on how to bake a goose with apples so that it is soft and juicy

Natalya Parkhomenko will tell us about preparing the most juicy and tender dish in her video recipe. Watch how she stuffs a homemade goose with buckwheat and mushrooms and vegetables. By the way, she sews the carcass up directly with threads. And then he bakes the apples separately and puts them on a plate.

The dish is really very beautiful and appetizing. However, if the bird is not eaten immediately, then the next day the meat becomes dry. Natasha also taught us how to properly reheat food on the second day.

Whole goose in the oven, stuffed with apples and rice

This time we will make a side dish of rice inside the goose. Why not! After all, it will be saturated with poultry juices and the aromas of spices and apples. No less tasty than with buckwheat.

What you will need:

• Medium sized goose carcass
• A teaspoon of salt, cinnamon, ground black pepper or to taste
• Half a cup of rice
• Three apples
• A pair of bay leaves
• Six peas each of black and allspice

Preparation:

1. I rinse the carcass with running water and dry it with a paper towel. I make small punctures with a sharp knife over the entire surface. Now I rub it with salt and spices inside and out. I wrap the goose in cling film and leave it to marinate in the refrigerator for three hours.

2. In the meantime, let's get to the filling. I wash the rice and soak it in cool water for thirty minutes, then boil it until half cooked. It turns out beautifully and tasty if you take a mixture of unpolished and wild rice. Cook the cereal for no more than fifteen minutes. Then I remove it from the stove and rinse it with cold water.

3. Peel the apples only from the middle and leave the peel. And I stuff the carcass with them mixed with rice. We choose a fruit variety that is not too sweet, ideally a seven.

4. Now I sew up the holes in the goose so that the grain does not spill out. Since the filling is still small, skewers will not help us.

5. Pour 3 tablespoons of cold water into the goose pan and throw in peppercorns and bay leaves. Place the prepared carcass in it. Close the lid and place in the oven for as many hours as the bird weighs a kilo. Temperature 180 degrees.

6. Check for readiness by piercing a couple of places. If light, clear juice flows out, then everything is ready.

First, remove the strings and place porridge and fruit on a dish. And then we divide the meat into portions so that it is convenient to eat. Decorate with greens and serve.

Baking goose in the oven with apples and oranges

To speed up the marinating, we will make cuts on the main character’s chest and stuff them with garlic cloves. Salt and spices will also penetrate the meat better. After all, under the skin of a goose there is quite a significant layer of fat.

Product composition:

• Medium goose carcass
• Garlic cloves
• Salt, spices, herbs to taste
• Two apples
• Two oranges

Preparation:

1. To begin, I wash the goose and scald it in boiling water for two minutes on all sides. After this, the meat will be softer. Next, I make small cuts along the surface of the carcass, into which we will insert the garlic.

2. Now I cut the garlic into longitudinal slices and stuff them into the small cuts made. Then I rub the carcass with a mixture of salt, spices and herbs on all sides. And, wrapped in a bag, I place it in this form in the refrigerator for one day. Of course, you can do it for three hours if you don’t have time. But the meat must marinate for some time.

Spicy herbs give an amazing taste and aroma, don’t skimp on sprinkling them on your dish.

3. I peel the fruits, cut them into large cubes, and mix them together. You don’t have to remove the peel, even on the orange. And I compact this cutting into the inside of the goose.

4. Then I sew up the hole, tuck the wings under the back, and tie the legs together. I will fry in the casserole dish for about an hour. At a temperature of 150 degrees. Depending on the size of the carcass, the baking time may increase.

Half an hour before it’s ready, you can add the remaining slices or whole apples to the carcass.

5. Judging by the aroma, our goose with apples is already roasted in the oven. Place it on a plate and remove the threads. Decorate the dish with pieces of fruit and sprigs of herbs.

Video recipe for goose with apples in honey and mustard sauce

Marina shows us step by step how to make a real Christmas goose. I really like her video channel “Marinka’s Creations”. She soaks the main character in salt water. And then it’s stuffed with whole apples and topped with mustard and honey sauce.

For a goose weighing about one kilogram you need to take:

• 1 kg salt
• 10 liters of water
• 2 tbsp honey
• 1 tsp mustard
• pepper garlic
• 15 apples

I absolutely love this amazing combination of fruit and honey mustard sauce. Prepare this chic dish for a simple warm dinner, a romantic evening or a home celebration. appetite!

Well, with this I say goodbye to you until the next delicious meetings. I will be very glad if at least one of the recipes turns out to be useful to someone. I wish everyone who cooked with me today a bon appetit! Click the social media buttons to save these recipes for yourself!

Good afternoon everyone! We recently did this, and today we continue this theme, and we will fry the goose with apples and a golden brown crust so that it turns out juicy and very soft. We will experiment and learn how to serve it brightly and beautifully on the table.

After all, you must agree that everyone absolutely loves this delicacy, especially during the New Year and Christmas holidays. Because it is tasty, healthy and nutritious, especially since we do not fry in a frying pan, but use the oven. So, let’s reveal all the secrets, let’s go...

Oh, by the way, my next post will be about how to bake a Christmas goose at home, because the next holiday of 2018 is just around the corner. So be ready and don’t miss the next episodes, subscribe to my group in contact, write your comments and reviews.

What do you think is the most important thing in preparing this dish? Of course, the goose itself, so beautiful and slender))). Well, yes, that’s for sure, but to be more serious, it’s better to choose home-produced poultry; it will be fattier and healthier than if you buy it in a store. You can take advantage of various types of village fairs and make your choice there.

You need to choose a young goose, and the skin must not be sticky or have a bad shade. The goose's feet should be light, not red.

And one more important condition: always defrost the bird in the refrigerator until completely defrosted, and then wipe it dry with a towel, otherwise the meat will turn out tough. Well, you will see all the other secrets further in this article. You can’t reveal everything at once).

We will need:

• goose - 1 pc.
• salt, pepper - to taste
• chicken seasonings - to taste
• water - 0.5 tbsp.
• apples - 3-4 pcs.

Cooking method:

1. Wash and dry the bird. Then start with this procedure, trim the wings a little with a knife so that they do not burn. You can use foil for this purpose, just wrap it around the wings and neck, if you have it.

2. Without touching the meat, you will need to pierce its skin with a knife in the area of ​​the brisket and at the base of the legs.

3. To make the goose juicy, it is recommended to marinate it. But, before that, lower it into boiling water for one minute, this is secret number one, you don’t have to lower it, there are two opinions on this issue. Some people recommend doing this, others don't. Try it and then share your opinion.

4. Season the bird with salt and your favorite spices, such as chicken rub. The inside also needs to be well coated with salt and spices.

Important! Take salt in the proportions of 1 tsp per 1 kg of goose.

5. Stuff the belly with apples, wash them and cut them into quarters, remove the seeds. Sew up the hole. Tie the legs with threads.

6. Place in the oven and fry at 220 degrees for 15 minutes, then reduce by 180 and bake until done for about 2-3 hours. You can check the readiness like this: to do this, pierce it with a knife and if the color of the liquid is not red, then it is ready.

20 minutes before they are ready, you can put more apples on the baking sheet, they will then look very beautiful on the table. By the way, don’t forget to remove the threads before serving. Bon appetit!

Video on how to cook goose with apples for New Year 2018

Now I suggest watching a video from the YouTube channel, in which you will learn about some more nuances of baking this bird, and besides, the recipe is completely different, maybe you will like it more than the previous one:

Goose pieces in a sleeve with potatoes

To speed up the process, you can bake the goose not whole, but in pieces. After all, in fact, cutting up a hot whole goose is not very convenient. Although, if you look purely from the outside, then of course it looks much more beautiful and impressive than a bird in pieces.

This option is completely different, because the marinade in it will be quite aromatic due to the bay leaf, Provençal herbs and garlic. The potatoes will languish in fat, which will give them a beautiful aesthetic golden color.

Moreover, if you are counting on a large company, then you will really like this option and you will definitely take note of it.

We will need:

• Goose – 1 pc.
• Potatoes – 6-8 pcs.
• Carrots - 1 pc.
• Apples – 3-4 pcs.
• Salt - to taste
• Provençal herbs – 1 tbsp
• Bay leaf – 2 pcs.
• Spices – 2 tbsp

Cooking method:

1. We continue to cook, and here is secret number 2, before marinating the bird you need to check it. Check carefully to see if there are any remaining feathers, remove them with tweezers if necessary, then wash and dry the goose with a paper towel. There should be no blood clots, liver, heart or lungs inside.

Cut the goose into two parts or you can cut it into 5-6 parts. Coat thoroughly with spices and rub with salt. Pass the garlic cloves through a press, and also coat parts of the carcass with them. You need to do this all with massage movements.

2. Then cut fresh apples and carrots into small pieces.

3. Afterwards, place all prepared products in a baking bag. Tie the bag well on both sides and bake in the oven for 1 hour at 180 degrees.

The sleeve gives a great advantage; it will cook in its own juices.

4. After an hour, take out the dish, cut the sleeve or remove it altogether and lay out the potatoes. After cleaning it first, cut it into large cubes, add salt and pepper, and add bay leaf.

5. Thus, simmer the potatoes along with the goose and apples for 1 hour. And then serve this dish at your discretion. Good culinary success to you!

Recipe with apples and prunes

For those who like something sweeter, add prunes to the apples. This recipe was shared with me by a friend, one of my acquaintances, until recently I did not know that you can add prunes to a goose carcass, although you can also use other berries, such as lingonberries and cranberries.

The secret of this dish is in an interesting combination of ingredients for the marinade, with honey and mustard. The taste is simply amazing, a little sweet and very piquant.

We will need:

• goose - 1 pc.
• mustard - 3 tsp
• honey - 3 tsp
• apples - 3 pcs.
• prunes - a handful

Cooking method:

1. Rub the washed and dried goose with salt and let it lie for two hours. Cut off the neck and wings to prevent anything from burning.

2. To ensure a crispy crust on the goose, brush it with mustard and honey. Don’t be afraid to rub in with massage movements.

3. Take green apples, cut them into pieces, remove the seeds. Wash the prunes well and soak in hot water for 5 minutes, then drain the water.

4. Stuff the goose's belly with fruit and then place the carcass in a baking bag, tie the ends with special ropes and bake in the oven for 2-3 hours.

By the way, when the bird carcass is baked, the bag will inflate; you will need to pierce it in several places with a toothpick or knife.

5. This is such a beautiful, tasty and crispy crust! Serve with any side dish, such as

New Year's goose with honey and oranges

Everyone always associates a holiday like New Year with tangerines and oranges. Therefore, this time we will stuff the bird carcass with oranges. It will be interesting, stunningly beautiful and very tasty. This dish is also suitable for Christmas.

We will need:

• goose - 2 kg
• mustard - 3 tsp
• honey - 3 tsp
• chicken seasonings - 2 tsp
• salt - 2 tbsp
• garlic - 5-6 cloves
• apples - 2 pcs.
• oranges - 2 pcs.

Cooking method:

1. Prepare the carcass and rub it with salt and seasonings. Then make a marinade of honey and mustard. Pour this mixture over the goose, wrap it in a bag and let it marinate for a couple of hours in a warm place.

Make holes on the carcass with a knife and stick a clove of garlic and so on over the entire surface.

2. Take small apples and remove the core from them, cut the oranges into pieces of any size, put the fruit in the belly. Sew it with thread or insert toothpicks so that there is no hole in the belly.

Don’t forget to secure the legs and wings with twine so that the goose doesn’t fly away))).

3. Place the finished carcass in a baking bag or sleeve, tie the ends on both sides and place on a sheet or baking sheet. Bake in a preheated oven for 2-3 hours at 175 degrees. 10 minutes before cooking, cut the bag to allow the crust to crisp up. And then serve hot to the table. Bon appetit!

Baked goose with apples in the sleeve

Well, there are a lot of recipes for cooking goose, so I also advise you to watch this video, it is more detailed and shows each step of the work in detail. I hope that it will greatly help novice housewives to understand all the subtleties and nuances of this culinary masterpiece:

Stuffed goose with buckwheat and mushrooms

To immediately have a side dish, I suggest stuffing the bird with buckwheat porridge and mushrooms. The idea is great, especially since you can kill two birds with one stone.

After all, the filling is such a thing, it gives the goose a special taste, so it’s worth experimenting.

We will need:

• goose - 3-4 kg
• mushrooms - 300 g
• boiled buckwheat – 250 g
• onion - 2 pcs.
• garlic - 3-4 cloves
• apple - 2 pcs.
• mustard - 2 tbsp
• honey - 1 tbsp
• salt and pepper to taste
• vegetable oil

Cooking method:

1. Prepare all the ingredients according to the list and start acting.

2. First prepare a fragrant marinade. To do this, mix mustard and honey in a bowl, as well as salt, pepper and chopped garlic. Stir thoroughly and leave for 10 minutes.

Wash the bird carcass well and dry it with paper napkins.

3. Coat the goose with the resulting sauce on all sides and even inside. Leave it to marinate for 3-4 hours, you can leave it overnight if desired.

4. Cut the champignon mushrooms into slices. Then chop the onion. Fry the mushrooms and onions in a frying pan with vegetable oil until tender over low heat.

5. Add the resulting mushroom mixture to the buckwheat porridge and stir. Peel the apples and cut into small pieces. Add it to the buckwheat too. If you don't know how to cook this porridge, check out Stir the dish.

6. Stuff the goose with stuffing, sew it up or pin it with a toothpick so that the stuffing doesn’t fall out. Take a baking bag and place the finished marinated goose, tie the ends and bake in the oven for 2-3 hours, frying temperature 180 degrees.

Important! Pierce the bag in several places before baking.

And then remove from the oven, cut and remove the bag and garnish to your taste, for example with olives and pomegranate seeds. Bon appetit!

Preparing a goose dish for the holiday table in the oven

And finally, one more recipe for this masterpiece, it will be simple and no special marinade is used here. You only need salt and pepper; those who don’t like to tinker in the kitchen for a long time, take note of this option.

If you want to achieve great tenderness in the meat, then choose a recipe where the goose is marinated; in this form, marinade is not used, but the result is also tasty and aromatic.

We will need:

• goose - 1 pc.
• apple - 3-4 pcs.
• orange - 2 pcs.
• salt and pepper to taste

Cooking method:

1. Defrost the goose and rub it with salt, don’t be afraid to rub it well. Then leave it to sit for 1 hour, then remove the salt with a paper napkin.

Take care of the fruits, cut apples and oranges into slices.

3. Place the bird in a baking bag, tie both ends with thread and bake in the oven at 180 degrees for 3 hours. Moreover, after 1.5 hours you need to take it out and turn it over to the other side. Be careful, because it is very hot, use silicone gloves.

4. Now the next step is to make a goose bed. To do this, remove the goose from the oven and remove the bag; place the remaining chopped fruit on a baking sheet. Wrap the goose's wings and neck with foil to prevent them from burning and bake this dish for another 30 minutes, this will give the bird a nice crispy crust.

5. And the result is such a delight, if you want an unusual taste, then you can pour orange juice over it already prepared, it will be very fragrant. Culinary discoveries!

That's all for me, please your loved ones and friends. Culinary exploits and success! Have a nice day everyone and see you on my blog tomorrow! Bye bye!

An appetizing goose with a golden brown crust and aromatic apple filling will undoubtedly be a favorite at any holiday table.
As a rule, this dish is prepared for Christmas. Moreover, the tradition of baking a festive goose appeared in England, and then other countries picked up the baton. And every home has its own signature cooking recipe: the poultry is marinated in different ways, baked in different ways, and there’s no need to talk about fillings at all. The food is stuffed with whatever: prunes, chestnuts, oranges, all kinds of cereals, mushrooms. But more often, of course, with apples.
The preparation of Christmas goose with apples must be done in advance, a day before the celebration. The prepared bird is marinated in the sauce, and the longer it sits, the softer and tastier it will be. In our case, honey is used as a marinade, which adds flavor and a golden brown crust, mustard makes the meat more tender, lemon juice and seasonings are used for aroma and a brighter taste. Next, the goose is baked in the oven for 2 - 4 hours, depending on the weight of the bird.
As you can see, the process of preparing Christmas goose with apples is quite long and labor-intensive, but the result is simply stunning! Therefore, armed with patience and a good mood, let’s begin our culinary exploits.

Taste Info New Year's recipes / Poultry main courses

Ingredients

• Goose;
• Apples – 4 -5 pcs.;
• Mustard – 2 tbsp;
• Honey (liquid) – 1 tbsp;
• Lemon juice – 1 tbsp;
• Salt;
• Ground black pepper;
• Herbs (oregano, oregano, rosemary, thyme, coriander, paprika, dried garlic).

How to cook goose with apples in the oven

First of all, wash the bird well with warm water and remove any remaining feathers, if any. Good, domestic goose has a lot of fat that needs to be removed. Therefore, without regret, clean the carcass of fatty layers. The sharp tips of the wings are not of particular value, there is practically no meat on them, and when baked they quickly become charred - they can also be safely cut off. Next, lightly blot the carcass with a napkin. And on the meatiest part of the bird, the breast, use a sharp knife to make shallow cuts so that the meat is better marinated.


After our bird has undergone pre-treatment, we proceed to the next stage. Prepare the marinade by mixing mustard, honey, lemon juice, half a tablespoon of salt and aromatic herbs.


Then generously rub the carcass with this mixture, both outside and inside, without missing a single centimeter.


Wrap the goose in foil or cling film and place in a cool place to marinate for a day.

When the bird is thoroughly marinated, you can start stuffing it. Cut apples, sour or sweet and sour varieties, in half or into quarters (if the fruits are large). Remove the core and stuff the goose carcass with fruit, stuff it tightly, don’t spare the apples.
Pin the belly with toothpicks or sew it up with strong thread. It is better, of course, to sew it up; for this, use a gypsy needle and strong cotton threads. The fact is that when baking, the skin of the goose will stretch and the toothpicks may fall out.


Place the goose on a baking sheet. To prevent the meat from burning during baking and to ensure it becomes soft and tender, pour 250 ml of water into the bottom of the container. Cover the bird with foil or cling film and place in the oven.


The roasting time of the goose depends on its weight. Approximately for each kilogram of weight you will need 1 hour of baking. In our case, a four-kilogram goose was cooked for exactly 4 hours. First, 30 minutes at a temperature of 190 degrees, then reducing the heat to 160 degrees, another 3 hours. Half an hour before the end of the baking process, remove the foil from the carcass, pour liquid from the baking sheet and cook the goose until golden brown.


The goose with apples turned out to be very tasty; we recommend serving it with baked apples as a side dish; it’s very tasty to use apples as a sauce, rubbing a piece of meat with it.